Preheat the oven to 300° and place the coconut and pecans on a sheet tray and toast for 7-9 minutes, until coconut is lightly brown and fragrant.
Meanwhile, add the dates to a food processor or high powdered blender. Add in the almond butter, warm water, vanilla and salt. Blend until smooth and caramel-like.
Once the coconut and pecans are done toasting, place in a medium bowl. Add the caramel mixture to it and stir well to fully combine. Spread the mixture evenly over the brownies.
Enjoy immediately and store leftovers covered in the fridge for up to a week.